Raspberry Crumble

Source: Mother-in-law cir. 1990’s

Rasberry Crumble

For all those times when your raspberry bushes are overproducing for you, or when you just have an abundance of berries. This is a simple, great crumble to make. It's typical for a summer time dessert and holds the bounty of summer in it. It's light, fluffy and enjoyed by the young and old.
Enjoy!

Prep Time 15minutes

Cook Time 45minutes

Total Time 1hour

Servings 8people

Ingredients

Cake batter

1 1/3cupflour

1 1/2tspbaking powder

1/2tsphimalayian salt

1/3cupbuttersoft butter is best for mixing

3/4cupraw sugaror turbinado

1egg

1tspvanilla extractor pure powder

1/2cupmilkor cream

2cupsraspberries

Crumble

1/2cupflour

1/3cupraw sugaror turbinado sugar

1/4cupbutter

Instructions

Preheat oven to 170° Celsius and grease a 9" square cake pan

Together, whip butter, sugar and egg until well combined and creamy

Add your dry ingredients together in a bowl, and then combine dry with wet on low speed, until well combined

Finish by adding the milk, slowly.

Transfer finished batter to your baking square and fill.

Add washed berries to the top

Begin to make your crumble. Combine the 3 ingredients, and with your paddle attachment, use your mixer to achieve a nice, even crumble.